I recently crafted an easy baked chicken breast recipe that surprises with every bite. I season the chicken with olive oil, garlic powder, paprika, salt, and black pepper before using parchment paper to seal in the natural juices. The result is tender and juicy, sparking my excitement to explore more.
I’ve been experimenting in the kitchen lately, and this Best Baked Chicken Breast recipe totally blew my mind. I used 4 boneless, skinless chicken breasts (each about 6 oz), drizzled them with olive oil, and seasoned them with salt, pepper, garlic powder, onion powder and paprika.
Trust me, the way the parchment paper seals in all the juices is like nothing I’ve ever seen before. This method means you’ll have tender baked chicken breast that practically melts in your mouth.
I always looked for easy baked chicken breast recipes that offer both simplicity and flavor, and this one does exactly that. The oven does all the hard work while I step back and simply enjoy the aroma.
Every time I try these oven recipes, I’m reminded how sometimes the simplest methods can give you the juiciest results. Give it a go and see if you’ll never want to bake your chicken any other way!
Why I Like this Recipe
I really like this recipe because it makes the chicken super juicy and tender every time. I love how the parchment paper trick locks in the moisture and flavor, even if it’s just a simple method. I also appreciate that the seasoning is just right and easy to mix up, so the flavors come out balanced without any fuss. Lastly, I enjoy that it’s a straightforward recipe that I can whip up quickly on a busy weeknight without overthinking things.
Ingredients
- Chicken breasts: lean protein, low fat and really juicy when baked perfectly.
- Olive oil: healthy fats that helps keep the meat moist and full of flavor.
- Salt: essential seasoning that brings out the natural taste in every bite.
- Black pepper: adds a slight heat that balance out the savory flavors nicely.
- Garlic powder: infuses a warm, deep flavor that really makes the dish pop.
- Onion powder: adds a subtle sweetness and rustic flavor to the poultry.
- Paprika: gives a smoky sweetness which compliment your chicken thats been spiced.
- Parchment paper: prevents sticking and makes clean up super easy.
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Parchment paper (for the baking method)
How to Make this
1. Preheat your oven to 425°F.
2. Tear out a piece of parchment paper and line your baking sheet with it so nothing sticks.
3. Pat your chicken breasts dry and place them on a clean surface.
4. Drizzle each chicken breast with 2 tablespoons of olive oil, making sure they get a little bit of coating.
5. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika evenly on each piece.
6. Once seasoned, place the chicken breasts onto the parchment lined sheet in a single layer.
7. Bake in the preheated oven for about 18 to 20 minutes or until the inside reaches 165°F.
8. Once done, take them out and let them rest for around 5 minutes before cutting.
9. Slice up and serve while they’re warm for the juiciest, tender chicken you ever had!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Cutting board or clean workspace
5. Measuring spoons
6. Meat thermometer
7. Knife for slicing after resting
FAQ
Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe Substitutions and Variations
- Olive oil: You can use avocado oil or melted butter if you want a different flavor twist
- Salt: Try using sea salt or kosher salt as an alternative, though the taste might vary slightly
- Garlic powder: Fresh minced garlic can be used instead but remember to adjust the amount since its flavor is more intense
- Onion powder: Dried minced onions work ok too, but they might need more drying out in the process
- Parchment paper: If you dont have it on hand, aluminum foil greased lightly can be a substitute, just watch out for sticking
Pro Tips
1. Make sure you pat the chicken dry really well before seasoning so it gets that nice, crispy outer texture in the oven.
2. Try letting the chicken sit out at room temperature for about 10 minutes before cooking so it can cook more evenly.
3. Use a meat thermometer if you can; checking that it hits 165°F will save you from serving undercooked chicken.
4. Don’t skip on letting the chicken rest a few minutes after baking. It helps keep all the juices in so your chicken stays nice and moist.
Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe
I recently crafted an easy baked chicken breast recipe that surprises with every bite. I season the chicken with olive oil, garlic powder, paprika, salt, and black pepper before using parchment paper to seal in the natural juices. The result is tender and juicy, sparking my excitement to explore more.
4
servings
300
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Cutting board or clean workspace
5. Measuring spoons
6. Meat thermometer
7. Knife for slicing after resting
Ingredients
-
4 boneless, skinless chicken breasts (about 6 oz each)
-
2 tablespoons olive oil
-
1 teaspoon salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon paprika
-
Parchment paper (for the baking method)
Directions
- Preheat your oven to 425°F.
- Tear out a piece of parchment paper and line your baking sheet with it so nothing sticks.
- Pat your chicken breasts dry and place them on a clean surface.
- Drizzle each chicken breast with 2 tablespoons of olive oil, making sure they get a little bit of coating.
- Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika evenly on each piece.
- Once seasoned, place the chicken breasts onto the parchment lined sheet in a single layer.
- Bake in the preheated oven for about 18 to 20 minutes or until the inside reaches 165°F.
- Once done, take them out and let them rest for around 5 minutes before cutting.
- Slice up and serve while they're warm for the juiciest, tender chicken you ever had!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 300kcal
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 8g
- Cholesterol: 70mg
- Sodium: 700mg
- Potassium: 430mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 40g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 15mg
- Iron: 1mg
